Chermoula Sauce

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Chermoula is a delicious Moroccan sauce made with herbs, garlic, lemon, olive oil and warm spices. Great with fish, chicken, lamb, vegetables and stews.

Get the nutritional information, printable recipe, and tips:
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Ingredients
Basic Chermoula: ( no spices)
▢3/4 cup (8g) fresh parsley leaves, coarsely chopped
▢1 1/2 cup (25g) fresh cilantro leaves, coarsely chopped.
▢1 head (40g) of garlic.
▢1 1/2 teaspoons salt.
▢1/2 cup olive oil plus more for covering.

Red Chermoula Sauce:
▢Basic Chermoula.
▢2 Tablespoon paprika.
▢2 Tablespoons chili flakes.
▢1/2 teaspoon turmeric.

Green Chermoula sauce
▢Basic chermoula.
▢1/2 Tablespoon chili flakes.
▢1/2 teaspoon mace.
▢1 teaspoon turmeric.
▢1/2 pickled (preserved) lemon.

Instructions
For any type of chermoula place all the ingredients in a food processor and puree.
Place in a clean jar, pour olive oil over until you have a film covering the chermoula then refrigerate.
This sauce is great to marinate chicken, fish, shrimp, couscous or over a salad, I’ve made a delicious zoodles with butter, basic chermoula and a splash of heavy cream.
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